Feature | Kretschmer Wheat Germ
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Baked Chicken Fingers

This recipe uses lean chicken and Kretschmer Wheat Germ along with cheese and spices to delight the small fry at your table.
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Protein Rich Smoothie with Wheat Germ & Chia Seeds

Loaded with nutritious ingredients like spinach, peanut butter, chia seeds and wheat germ, this healthy smoothie recipe is great for breakfast or after workouts!
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Wheat Germ and Athletes

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Honey Crunch Energy Bars with Wheat Germ

We’ve created a delicious energy bar you can wrap and take with you to eat before a workout, on a long bike ride or for a boost after a run. Energy bars don’t need to come in packages to be good for you. Make a batch and freeze bars in individual baggies so you can use them as you need them.
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Strawberry and Wheat Germ Shortcake

Strawberry and Wheat Germ Shortcake

Nutrition Facts

Serving Size: 1 strawberry shortcake (149g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 290
Calories From Fat 110
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 40mg 13%
  • Sodium 280mg 12%
  • Potassium220mg 6%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 2g 8%
  • Sugars 14g
  • Protein 5g
  • Vitamin A 8% Vitamin C 60%
  • Calcium 10% Iron 15%
  • Vitamin E 20% Thiamin 20%
  • Folate 25% Phosphorus 10%
  • Magnesium 8% Zinc 6%

Spring and summer offer the perfect time to whip up dishes made with locally grown, freshly picked strawberries. Enjoy these delicious gems while they last!

Serves 8

Topping

1 pound fresh strawberries, hulled and gently crushed with potato masher or fork

1 1/2 teaspoons sugar

Shortcakes

1 2/3 cups cake flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

5 tablespoons sugar, divided

4 tablespoons unsalted butter, frozen

3/4 cup low-fat buttermilk

1 egg white, lightly beaten

Whipped cream

1/2 cup heavy cream, chilled

1 teaspoon granulated sugar

1/4 teaspoon vanilla extract


Adjust oven rack to lower middle position; heat oven to 425° F.

To make topping, mix berries and sugar together in medium bowl; set aside.

To make shortcakes, mix flour, wheat germ, salt, baking powder, baking soda and 3 tablespoons sugar in medium bowl. Using large holes of a box grater, grate butter into dry ingredients. Toss butter with flour mixture to coat. Working quickly with both hands, rub butter into dry ingredients with fingertips until mixture is crumbly. Stir in buttermilk and mix until just combined. Form dough into a ball and turn out onto a cutting board.

Pat dough into 9 x 6-inch rectangle (about 3/4-inch thick). Flour 2 1/2-inch biscuit cutter; cut dough into 6 rounds. Gather remaining dough and cut 2 additional biscuits. Place biscuits 1 inch apart on small ungreased baking sheet; brush dough tops with egg white and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack and cool shortcakes slightly, about 10 minutes.

To make whipped cream, chill large bowl and beaters for a handheld mixer in freezer for about 10 minutes. Add cream, sugar and vanilla to chilled bowl and beat on low speed until small bubbles form, about 30 seconds. Working in 30-second increments, slowly increase the speed to high and beat mixture until cream has doubled in volume and soft peaks form.

To assemble, halve each biscuit crosswise, spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Top with biscuit top and serve immediately.

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Summer Quinoa and Wheat Germ Salad

Summer Quinoa and Wheat Germ Salad

Nutrition Facts

Serving Size: 1 cup (205g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 150
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 15mg 5%
  • Sodium 340mg 14%
  • Potassium 410mg 12%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 4g 16%
  • Sugars 4g
  • Protein 9g
  • Vitamin A 20% Vitamin C 25%
  • Calcium 15% Iron 15%
  • Vitamin E 20% Thiamin 15%
  • Folate 25% Phosphorus 25%
  • Magnesium 25% Zinc 15%

Make this delicious summer salad for a light lunch or dinner side dish. Since quinoa is a complete protein, you don’t need to add an animal protein (like chicken, fish or beef) to make it a balanced meal. 

Makes 3/4 cup

Dressing

1/4 cup lemon juice

1 1/2 teaspoons lemon zest

1/3 cup basil leaves, thinly sliced

3 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 teaspoons Dijon mustard

Salad 

2/3 cup quinoa 

2 cups packed baby arugula

1 cup chopped tomato

1/2 cup crumbled feta cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

To prepare dressing, combine all ingredients in a small bowl and mix vigorously until combined. Set aside.

Prepare quinoa according to package directions. (Some quinoa is pre-rinsed, while others need to be rinsed to remove the powdery residue. Check the label.) Cool to room temperature.

To make salad, lightly toss cooled quinoa, arugula, tomato, feta and wheat germ in a large bowl until thoroughly combined. Pour vinaigrette over salad and mix to evenly coat. Serve immediately or transfer to a sealable plastic container and chill until ready to serve. 

Mushroom, Parmesan and Wheat Germ Turkey Burgers

Mushroom, Parmesan and Wheat Germ Turkey Burgers

Nutrition Facts

Serving Size: 1 burger (136g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 220
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 65mg 22%
  • Sodium 370mg 15%
  • Potassium 340mg 10%
  • Total Carbohydrate 6g 2%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 19g
  • Vitamin A 2% Vitamin C 2%
  • Calcium 4% Iron 10%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 25%
  • Magnesium 10% Zinc 20%

These flavorful burgers will satisfy even the red meat lovers in your family. They’re filled with mushrooms, Parmesan cheese, wheat germ and Dijon mustard. Cook them on the grill or in a grill pan on top of your stove.

Serves 4

1 teaspoon plus 1 tablespoon olive oil, divided

1/2 teaspoon minced garlic

1 1/2 cups chopped cremini mushrooms

3/4 pound lean ground turkey*

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons freshly grated Parmesan cheese

3 tablespoons Dijon mustard

1/8 teaspoon black pepper

In medium skillet, heat 1 teaspoon olive oil over medium heat until shimmering. Add garlic and mushroom and sauté for 3 to 4 minutes until mushrooms are soft. Remove from heat and set aside to cool.

In large bowl, mix together turkey, wheat germ, Parmesan, mustard, black pepper and cooked mushrooms. Form into 4 patties or 8 sliders. Grill on the barbecue or in a pre-heated grill pan until cooked through, about 5 minutes per side. Brush with 1 tablespoon olive oil and serve immediately with all the fixings: buns, sliced tomatoes, lettuce and pickles.

* This recipe works best using lean ground turkey that is not 99 percent fat free.

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